This Easy Flat Bread Pizza recipe is not only the perfect after school or packed lunch snack but (the flat bread itself) is also the perfect vessel for serving with an array of Middle Eastern style dishes.
We first started eating flat breads with a delicious hummus and minced, spiced lamb recipe from the The Moro Cookbook. I would always end up with a few flat breads leftover which gave me the idea to turn them into Flat Bread Pizzas for the kids the next day. Flat Breads freeze perfectly well so you can actually make up a few easy flat bread pizzas literally within minutes.
Easy Flat Bread Pizza
Here below is my Easy Flat Bread Recipe Video. This is my first and so far, only recipe video to date. I had to film in my lounge where there is plenty of daylight. My kitchen is far too dark which means I won’t be producing many videos until this situation changes.
I’ve made these Flat Bread Pizzas several times now and they always get rapidly eating up with no trace of crumbs.
Add toppings of your choice. I used, ham, lardons (chopped bacon) and some chopped olives and finished them off with a mix of cheese. For the cheese I like to use a mix of Cheddar, Mozzarella and freshly grated Parmesan cheese.
On top of pesto flat breads I topped with goats cheese and a little thyme.
Pop them under the grill for a few minutes until the cheese had melted and bubbling. Remove and let cool slightly before cutting.
Sharing is caring. If you like this recipe share it with your friends.
Have a question or comment? Drop me a line below.
Feeling generous? Give it a star rating.
A quick & easy Flat Bread Pizza recipe perfect for a tasty after school snack and also great for packed lunches.
- 350 g self-raising flour plus extra for dusting
- 1 tsp baking powder
- 350 g natural yoghurt plain
- 120 g roasted tomato sauce (I used 6 cubes for four flat bread pizzas)
- 50 g parmesan grated
- 50 g mozzarella grated
- 50 g cheddar grated
- 120 g ham alternatively use lardon, chorizo, salami or anchovies
- olive oil to drizzle
- basil leaves
Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together.
Dust a clean work surface with flour, then tip out the dough.
Knead for a minute or so to bring it all together (this isn’t a traditional bread recipe, so you don’t need to knead it for long – just enough time to bring everything together).
Put the dough into a floured-dusted bowl and cover with a plate, then leave aside.
Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal-sized pieces (roughly the size of a golf ball).
With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick.
Use a knife to cut 6 lines into the centre of each round, leaving about 3cm at each end. You don't need to cut these lines if making into pizzas.
Place the griddle pan on a high heat, then once hot, cook each one for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs.
Either eat them as is or let cool and add base sauce (classic tomato sauce or a pesto work well) and your prefered topping combinations and place under the grill for about 2 minutes or until the cheese has melted and is turning golden brown.